Can I Bake Instead of Air Fryer Discover the Best Alternatives

Yes, you can bake instead of using an air fryer—conventional ovens, toaster ovens, and convection ovens all deliver similar crispy, golden results with proper technique. Adjust temperature and time slightly lower than air frying, and use a wire rack or parchment paper to promote airflow and browning for that perfect texture.

Key Takeaways

• Baking works: Use your oven for most air fryer recipes with slight time adjustments.
• Preheat for crispiness: Always preheat the oven to mimic air fryer texture.
• Use trays wisely: Opt for wire racks to boost air circulation and browning.
• Flip halfway: Turn food mid-cook for even browning like an air fryer.
• Lower temp, extend time: Bake at 350°F (175°C) and add 5-10 minutes.
• Batch cooking: Bake in small batches to avoid overcrowding and ensure crisp results.

Why You Might Be Asking, “Can I Bake Instead of Air Fryer?”

Let’s be honest: air fryers are everywhere. From Instagram reels to cooking blogs, it seems like everyone’s ditching their ovens for that sleek little countertop machine that promises crispy fries without the guilt. But what if you don’t own an air fryer? Or worse—what if you *do*, but it’s broken, or you’re cooking for a crowd and need more space? You’re not alone. Many home cooks are asking, “Can I bake instead of air fryer?” And the answer is a resounding yes.

I remember the first time I tried to “air fry” chicken wings in my convection oven. I set the temperature to 400°F, crossed my fingers, and hoped for the best. Spoiler: they came out perfectly golden and crunchy. That’s when it hit me—baking can often do what air frying does, just with a few tweaks. You don’t need a shiny new gadget to get crispy, delicious results. Whether you’re on a budget, short on counter space, or simply prefer the familiarity of your oven, baking is a fantastic alternative. In this guide, we’ll explore how baking compares to air frying, when it works best, and how to adapt your favorite air fryer recipes so you never have to wonder, “Can I bake instead of air fryer?” again.

How Air Frying and Baking Actually Work

The Science Behind Air Frying

Air fryers use rapid air circulation to mimic deep frying. A powerful fan blows superheated air around food at high speed, creating a convection effect. This crisps the outside quickly while cooking the inside evenly—thanks to the Maillard reaction, the same process that browns meat and toasts bread. The key advantage? Less oil. Air fryers typically use 70–80% less oil than traditional frying, which is why they’re so popular for healthier meals.

How Baking Works in a Conventional or Convection Oven

Baking, on the other hand, relies on radiant heat from the top and bottom elements in your oven. In a conventional oven, heat rises, so the top rack gets hotter. In a convection oven, a built-in fan circulates the air—just like an air fryer. This is a game-changer because convection ovens can achieve similar crispiness with less oil, especially when used correctly.

Think of it this way: an air fryer is like a mini convection oven. It’s faster because it’s smaller and more efficient at moving hot air around a compact space. But your full-sized oven? It can do the same thing—just with a few adjustments. The main difference is time and space. Air fryers cook smaller batches faster (usually 10–20 minutes), while ovens take longer (20–40 minutes) but handle larger quantities. So, if you’re cooking for a family or meal prepping, your oven might actually be the better choice.

Key Similarities and Differences

• Heat Source: Both use hot air, but air fryers have a stronger fan and smaller chamber.
• Crispiness: Air fryers win slightly on speed and surface browning due to faster air circulation.
• Capacity: Ovens can handle 2–4 times more food at once—great for roasting a whole chicken or baking a casserole.
• Energy Use: Air fryers use less electricity overall because they heat up faster and cook smaller batches.

So, can you bake instead of air fryer? Absolutely—especially if you have a convection oven. Even with a conventional oven, you can get close with the right techniques. The real secret? Understanding how to adjust your method.

Best Foods to Bake Instead of Air Frying (And How to Do It)

Frozen Foods: Fries, Nuggets, and Tater Tots

Frozen snacks are the poster children for air frying. But guess what? They bake just as well. The trick is preheating your oven and using a wire rack.

How to bake instead of air fry frozen fries:

1. Preheat your oven to 425°F (220°C).
2. Line a baking sheet with parchment paper and place a wire rack on top.
3. Arrange fries in a single layer—no stacking!
4. Lightly spray with oil (1–2 tsp per batch).
5. Bake for 20–25 minutes, flipping halfway.

Using a wire rack is crucial. It allows hot air to circulate under the food, preventing soggy bottoms. I tried this with frozen crinkle-cut fries last week—crispy on the outside, fluffy inside. My kids didn’t even notice the difference.

Meats: Chicken Wings, Burgers, and Fish Sticks

Meats respond beautifully to baking, especially when you use high heat and a rack.

Example: Baking chicken wings instead of air frying

• Pat wings dry—this is key for crisp skin.
• Toss with 1 tsp oil (avocado or olive) and season.
• Place on a wire rack over a baking sheet.
• Bake at 400°F (200°C) for 35–40 minutes, flipping once.
• Optional: Broil for 2–3 minutes at the end for extra crispiness.

Pro tip: For extra flavor, brush with sauce during the last 5 minutes to prevent burning. I did this with buffalo wings—crispy, saucy, and zero oil splatter. My air fryer never gave me that kind of control.

Vegetables: Roasted Broccoli, Brussels Sprouts, and Sweet Potatoes

Roasting vegetables in the oven is a classic for a reason. They caramelize beautifully, and you can cook a whole tray at once.

How to bake instead of air fry veggies:

1. Cut vegetables into even sizes.
2. Toss with 1–2 tsp oil, salt, pepper, and any spices (smoked paprika is a favorite).
3. Spread on a baking sheet—don’t overcrowd.
4. Roast at 400°F (200°C) for 20–30 minutes, tossing once.

For Brussels sprouts, I halve them, toss with balsamic glaze and a splash of oil, and roast until the edges are charred. They come out nutty, sweet, and crunchy—just like air-fried versions, but with more flavor from the caramelization.

Baked Goods: Muffins, Cookies, and Mini Pizzas

Here’s where baking wins. Air fryers can handle small batches of cookies or mini pizzas, but your oven gives you consistent, even heat for delicate items.

Mini pizza hack: Use English muffins or pita bread. Top with sauce, cheese, and toppings. Bake at 425°F (220°C) for 8–10 minutes. The cheese bubbles, the crust gets golden, and you can make six at once. In an air fryer, you’d have to do them one or two at a time.

For cookies, the oven’s even heat prevents burning edges. And muffins? They rise better in a full oven. So, if you’re making breakfast for four, skip the air fryer and bake instead.

Adjusting Air Fryer Recipes for the Oven: A Step-by-Step Guide

Temperature Conversion

Air fryer recipes usually run hotter and faster. Here’s the rule of thumb: reduce the temperature by 25°F (about 15°C) when baking. For example:

• Air fryer: 400°F → Oven: 375°F
• Air fryer: 375°F → Oven: 350°F

Why? Air fryers are smaller and more efficient. Lowering the heat prevents over-browning or burning, especially for delicate foods like fish or breaded items.

Time Adjustment

Add 5–15 minutes to the cook time. Air fryers cook faster due to concentrated airflow. For instance:

• Air fryer chicken tenders: 12 minutes → Oven: 18–22 minutes
• Air fryer sweet potato fries: 15 minutes → Oven: 22–28 minutes

Always check early. Use a meat thermometer (165°F for chicken, 145°F for fish) or do a visual check. Fries should be golden, not dark brown.

Oil and Moisture Tips

Air fryers need less oil because of the rapid air flow. In the oven, you might need a tiny bit more to prevent drying out—but not much. Here’s how to adjust:

• For breaded items: Brush with 1 tsp oil instead of spraying lightly.
• For meats: Pat dry first, then add 1 tsp oil to help with browning.
• For veggies: Use 1–2 tsp per cup, depending on surface area.

Too much oil? You’ll get greasy results. Too little? Dry, tough food. I learned this the hard way with zucchini slices—now I use a light spray and get perfect crispness every time.

Rack Position Matters

In a conventional oven, the top rack is hotter. For crispy results (like wings or fries), place food in the top third of the oven. For even cooking (like muffins or casseroles), use the middle rack.

Convection ovens? You can usually use any rack since the fan distributes heat evenly. But if you’re unsure, stick to the middle and rotate the pan halfway through.

Use the Right Pan

Dark metal pans absorb more heat and can over-brown food. For crispy results, use:

• Light-colored baking sheets (aluminum or stainless steel)
• Wire racks (to elevate food and improve airflow)
• Silicone mats (for sticky foods like cookies or marinated chicken)

I keep a set of wire racks specifically for “air fryer-style” baking. They’re cheap, easy to clean, and make a huge difference.

When Baking Isn’t the Best Alternative (And What to Use Instead)

Small, Delicate, or Quick-Cooking Foods

Some foods just don’t translate well to baking. Think:

• Shrimp (overcooks quickly)
• Scallops (need high heat for a short time)
• Small veggies like green beans (can dry out)
• Reheating leftovers (gets soggy in the oven)

For these, consider a stovetop method:

• Pan-sear shrimp or scallops in a hot skillet with 1 tsp oil for 2–3 minutes per side.
• Blanch green beans in boiling water for 2 minutes, then sauté with garlic and butter.
• Reheat fried chicken in a skillet with a splash of oil to revive the crispiness.

I tried reheating air-fried chicken in the oven once—came out dry and rubbery. The skillet method saved it. Lesson learned.

High-Moisture Foods

Foods that release a lot of liquid (like zucchini, eggplant, or tomatoes) can steam instead of crisp in the oven. Air fryers handle this better because the fan whisks away moisture faster.

Solution: Pre-salt and drain high-moisture veggies. For example:

1. Slice zucchini, sprinkle with salt, and let sit for 10 minutes.
2. Rinse and pat dry.
3. Now roast as usual—they’ll crisp up nicely.

Or, use a toaster oven. It’s closer in size to an air fryer, so it mimics the airflow better. I use mine for eggplant slices—perfectly browned, never soggy.

Foods That Need Constant Attention

Some recipes (like stir-fried noodles or sautéed mushrooms) need constant stirring. The oven can’t do that. For these, stick to the stovetop. But if you want a “bake” alternative, try:

• Sheet pan meals: Toss everything together (meat, veggies, sauce) and roast at 400°F for 20–25 minutes, tossing once.
• Foil packets: Wrap food in foil with oil and seasonings, then bake. Great for fish or veggies.

My go-to sheet pan dinner: chicken thighs, sweet potatoes, and red onions with rosemary and olive oil. Roast at 400°F for 30 minutes. One pan, minimal cleanup, and everyone loves it.

Oven Types Compared: Convection, Conventional, and Toaster Ovens

Conventional Oven

The classic. Uses top and bottom heating elements. Pros: large capacity, even heat for baking. Cons: slower preheat, less crispiness unless you use a rack.

Best for: Baking cakes, roasting large cuts of meat, cooking for crowds.

Convection Oven

Has a fan to circulate air—like an air fryer, but bigger. Cooks 25% faster and more evenly. Most modern ovens have a convection setting.

Pro tip: When using convection, reduce temperature by 25°F from standard recipes. This prevents over-browning. I use mine for everything from fries to salmon—crispy outside, moist inside.

Toaster Oven

Smaller than a full oven, larger than an air fryer. Many have convection fans. Great for 1–2 people or small batches.

Why it’s a great air fryer alternative:

• Heats up in 5 minutes (vs. 10–15 for a full oven)
• Uses less energy
• Can crisp food well with a rack

I use my toaster oven for reheating pizza, baking cookies, and making small casseroles. It’s the perfect middle ground.

Oven Type	Best For	Preheat Time	Energy Use	Air Fryer Alternative?
Conventional	Large meals, baking	10–15 mins	High	Yes (with adjustments)
Convection	Crispy foods, roasting	8–12 mins	Medium	Excellent
Toaster Oven	Small batches, reheating	5–8 mins	Low	Very good

Which One Should You Use?

For most “can I bake instead of air fryer” scenarios, a convection oven is your best bet. It gives you the speed and crispiness of an air fryer with more space. But even a conventional oven works—just add time, use a rack, and keep an eye on the food.

If you’re cooking for one or two, a toaster oven can be just as effective as an air fryer. And if you’re feeding a family? Your full oven will save you time and hassle.

Final Thoughts: Embrace the Oven You Already Own

So, can you bake instead of air fryer? Yes—and you probably should. Air fryers are convenient, but they’re not magic. Your oven, whether conventional, convection, or a toaster model, can deliver the same (or better) results with a little know-how.

The key takeaways?

• Use a wire rack for crispy bottoms.
• Adjust temperature and time—lower heat, longer cook.
• Don’t overload the pan—air needs to circulate.
• Choose the right oven—convection is closest to air frying.
• Know when to switch methods—stovetop for small, quick items.

I’ve stopped stressing about not having an air fryer. Instead, I’ve learned to love my oven’s versatility. I bake crispy wings, roast perfect veggies, and even make mini pizzas—all without buying another gadget. And honestly? My kitchen feels less cluttered.

Next time you’re tempted to run out and buy an air fryer, pause. Ask yourself: can I bake instead of air fryer? Chances are, the answer is yes. And you’ll save money, space, and time in the process. Cooking doesn’t need to be complicated. With a little tweaking, your trusty oven can handle almost anything an air fryer can—and often, it does it better.

So go ahead. Preheat that oven, grab your favorite recipe, and bake with confidence. Your taste buds (and your countertop) will thank you.

Frequently Asked Questions

Can I bake instead of air fryer for crispy results?

Yes, you can bake instead of using an air fryer, but achieving crispiness requires adjustments. Preheat your oven to 425°F (220°C), use a wire rack on a baking sheet, and lightly coat food with oil to mimic air-fried texture.

What’s the best way to convert air fryer recipes to baking?

To substitute baking for an air fryer, increase the oven temperature by 25°F and extend cooking time by 5–10 minutes. Flip food halfway through for even browning, and use a convection setting if available for better air circulation.

Can I bake frozen foods like air fryer meals?

Absolutely! Baking frozen foods (e.g., fries, nuggets) instead of air frying works well. Spread items on a parchment-lined tray, bake at 400°F (200°C), and flip halfway to ensure uniform crispness without overcrowding.

Is baking instead of air frying healthier?

Baking and air frying are similar in health benefits, as both use less oil than deep frying. However, air fryers circulate heat more efficiently, so baking may require slightly more oil for equivalent crispiness.

Do I need special cookware to bake like an air fryer?

Not necessarily, but a wire rack placed on a baking sheet helps replicate air fryer convection. For even browning, use light-colored metal pans and avoid glass or ceramic, which retain moisture.

Can I bake instead of air fryer for large batches?

Yes, baking is ideal for larger quantities since ovens have more space than air fryers. Just rotate pans and extend cooking time by 5–15 minutes, depending on the dish’s thickness and density.